Little Cypress Lodge: Breakfast

Light and fluffy pancakes with extra protein. Serve with fruit jam or sliced fruit. Goes nicely as a side with eggs & bacon or sausage. Your non-cottage cheese lovers will surely be enchanted with these pancakes.

¾ cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ cup low-fat cottage cheese (1 percent fat)
⅔ cup milk
2 large egg whites
½ teaspoon vanilla extract
5 teaspoons vegetable oil

In a large bowl, stir together flour, sugar, baking powder, and baking soda.

Stir in cottage cheese, milk, egg whites, and vanilla.

In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).

Cook until bottoms are set and tops have small bubbles, about 1 minute.

Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Photo and Recipe Credit Martha Stewart see here.

Martha Stewart has some wonderful recipes that I enjoy.

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